US Government 2013 Food Safety Progress Report Shows Limited Progress in Foodborne Illnesses Control

FAIRFIELD, N.J. - June 2, 2014 - PRLog -- 2013 Food Safety Progress Report

US CDC reports that Salmonella illnesses have decreased by about 9% in 2013 as compared with the previous year which only brings it to the rate noted in 2006 to 2008. Unfortunately, Campylobacter illnesses, often coming from dairy and chicken products, have increased 13% since 2006-2008. Vibrio illnesses, mainly Vibrio parahaemolyticus coming from raw mollusk shellfish, have increased 75% as compared to 2006-2008.  The levels of Vibrio illnesses are at the highest level noted since tracking began in 1996. No changes were noted for Escherichia coli O157, Listeria and Yersinia illnesses.

In 2013 the US CDC recorded 19,000 foodborne illnesses, 4,200 hospitalizations and 80 deaths from the nine microorganisms that they track. Young children were the most affected group for 7 out of 9 microorganisms that the US CDC tracks.

Modernize Food Inspection to Reduce Foodborne Illnesses

US CDC expects progress to be made in the reduction of foodborne illnesses with the plans to modernize the poultry inspection process, the Food Safety Modernization Act implementation and the further implementation of the Salmonella Action Plan (http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safe...).

Microorganisms Causing Food Illnesses

The nine microorganisms causing food illnesses that the US CDC track are Campylobacter, Cryptosporidium, Cyclospora, Listeria, Salmonella, Shiga Toxin producing O157 and non-O157 E. coli, Shigella, Vibrio and Yersinia.

Vibrio parahaemolyticus is not just a problem in the US as the Canadian Food inspection Agency (CFIA), on 23 April 2014, reminded the mollusk shellfish industry that as water temperature rise so do the risks of Vibrio illnesses (http://www.inspection.gc.ca/food/fish-and-seafood/communi...).

References:

- Food Safety Progress Report for 2013 (http://www.cdc.gov/media/releases/2014/images/p0417-2013-...)
- “Incidence and Trends of Infection with Pathogens Transmitted Commonly through Food — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2006–2013”, Morbidity and Mortality Weekly Report, Centers for Disease Control and Prevention (http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6315a3.htm?s_cid=mm6315a3_w)

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